Effect of Freezing and Frozen Storage of Alaska Pollock on the Chemical and Gel‐Forming Properties of Surimi

ABSTRACT Alaska pollock was headed, gutted, and frozen at sea in pre‐ and postrigor condition. Surimi made from this fish held at ‐ 29°C showed a gradual loss in gel‐forming ability with time of storage. This loss in gel‐forming ability was accompanied by a loss in viscosity and Ca ++ ‐ATPase activi...

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Bibliographic Details
Published in:Journal of Food Science
Main Authors: SCOTT, D.N., PORTER, R.W., KUDO, G., MILLER, R., KOURY, B.
Format: Article in Journal/Newspaper
Language:English
Published: Wiley 1988
Subjects:
alaska pollock
Alaska
Online Access:http://dx.doi.org/10.1111/j.1365-2621.1988.tb07704.x
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1988.tb07704.x
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb07704.x/fullpdf
Description
Summary:ABSTRACT Alaska pollock was headed, gutted, and frozen at sea in pre‐ and postrigor condition. Surimi made from this fish held at ‐ 29°C showed a gradual loss in gel‐forming ability with time of storage. This loss in gel‐forming ability was accompanied by a loss in viscosity and Ca ++ ‐ATPase activity of the surimi over the 9‐month storage period. The gel strength of kamaboko gels showed an inverse linear relationship with gel moisture over a limited moisture range. Simply freezing and thawing pollock resulted in surimi with significantly lower gel strength than that from fresh pollock.

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